I received my NRCM RM certification in Consumer Products and Quality Assurance Microbiology in July 1995. I am currently employed by Danisco, a leading food ingredient and biotechnology company, which is headquartered in Copenhagen, Denmark. It is primarily a bio‐manufacturing company and has operations in over 40 different countries and in every time zone in the world. The company offers a wide range of ingredients and solutions for food, agriculture, and industrial applications and is arguably the largest food ingredient company in the world. Although most people have never heard of Danisco, its ingredients are sold to food and consumer products around the world. It is estimated that Danisco ingredients are used in about every second ice cream, every second cheese, every third box of detergent and every fourth loaf of bread produced globally.

For a microbiology enthusiast, it is a fantastic place to work since microbiology drives many of the company’s activities. I currently hold two different positions, and both draw on my background in microbiology. My primary position is Global Purchasing and Contract Services Manager for the Culture Division. My major responsibilities are to develop sourcing strategies for the division and to lead the division’s global purchasing staff and activities. Specifically, I am charged with securing sustainable source materials and services at the best price and conditions for Danisco. The Culture Division is operating manufacturing facilities in Brazil, China, Colombia, Denmark, France, Guatemala, Germany, Poland, UK, and the U.S.

I am also the Global Product Manager, Human Probiotics, also in the Culture Division. I am responsible for ensuring the probiotic line’s compliance with divisional profitability, working capital objectives, and management of the product line offerings. I also coordinate the divisional and operational support that is required to support the human probiotics growth objectives of Danisco’s Health and Nutrition Platform.

I would recommend certification with the National Registry of Certified Microbiologists to anyone entering the industry. Although I am no longer working in a laboratory or in fermentation process development, a strong and proven technical background is of great benefit even in more business oriented functions of the company.